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Monthly Archives: June 2016

For a while now, I’ve been thinking about changing the way I generate passwords. I had even gone to the point of thinking up a decent algorithm for generating passwords (no, I will not tell you my algorithm, you need to think up your own). But I had been too lazy to actually implement and deploy across…well, everything that requires a password. Well, I finally got around to it recently. Because Yaris is a dog and does not understand basic password security.

I suppose that sounds really strange. Yaris is a dog. Why would she need to know anything about password security? It’s because Yaris is a social princess and wants to keep in touch with all of her friends, who live all over the world. So she uses social media to do that. And recently, her Twitter got hacked.

Yaris actually wasn’t aware of it.  If she was, she didn’t say anything about it, which is another problem.  But I guess it’s partly my fault.  I really should keep a closer eye on what Yaris does online.  But anyway, a mutual friend ended up letting me know that Yaris’ twitter got hacked.  And then I had to do damage control.  I ended up implementing the password algorithm for Yaris’ accounts.  And since I was already writing some code to generate all the passwords for Yaris, I figured I might as well do my own.

Lesson learned.  I can’t let Yaris run around willy nilly on the internet.

I’ve been looking for a good lemon bar recipe for a long time now. Most lemon bar recipes I find are too sweet and not lemony enough. The last recipe I tried, which is my favorite thus far, is Chef John’s Lemon Bars recipe. The lemon filling is very lemony, with the right amount of tartness (for me, which might be considered full-on sour for everyone else, and yes I did slightly reduce the sugar). I’m not sold on the crust so much. It’s good, but I think I would like to find something a little more substantial. The shortbread is a really good shortbread. Maybe I’m looking for something less like shortbread. I haven’t decided.

But anyway, the last time I tried out the recipe, I didn’t go the standard lemon bar route. I decided to make them in my small tart pans. Because it was fancy. They look really nice as small lemon tarts though. And since the lemon custard filling leaves me with a bunch of extra egg whites, I used them to make an Italian meringue (because I don’t really like forcing uncooked eggs on people even though an undercooked/uncooked egg doesn’t bother me at all) and piped it over the top. Busted out my small torch too. Like I said, fancy.

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Please to ignore the apple flower and potatoes photobomb.